To learn if this spaghetti could really deliver delicious results, I began by cooking it in a large pot of boiling water with just a splash of olive oil and salt added. The package directions state to cook for 6-8 minutes or until tender. I found the perfect al dente texture to occur at just past 7 minutes. I drained the spaghetti and then gave it a quick rinse in cold water to stop the cooking process. The texture remained al dente and did not become mushy like so many gluten-free pastas I have tried.
I have experimented with different sauces and I think my favorite is a simple marinara sauce with sautéed mushrooms and topped with lots of freshly grated Romano cheese!
Here are some reasons why we like black bean spaghetti at our house:
- High protein
- High fiber
- Can be eaten cold in a salad or warm with a sauce
- Incredibly filling
- Cooks in 6 to 8 minutes
- Al dente texture
- Fairly neutral taste
- Simple ingredients: organic beans and water
- And best of all, it tastes good!
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